1 package (9oz) refrigerated tortellini 
1 cup coarsely chopped broccoli 
1 cup coarsely chopped cauliflower 
2 small carrots, sliced 
1 tablespoons sliced green onions 
1 garlic clove, pressed 
1/2 cup Italian salad dressing 
1 teaspoon hot pepper sauce (optional) 
1/2 cup (2oz) grated Parmesan cheese 

Cook tortellini according to package directions; drain.  In large bowl, combine tortellini, broccoli, cauliflower, carrots, onion, garlic, dressing and pepper sauce.  Sprinkle with cheese and serve. 

Yields 8 servings. 

Variation:  Substitute tortellini with any other pasta noodles. 
 

Sunshine Salad 

1 cup raisins 
1 (20oz) can crushed pinapple, undrained 
1 lb carrots, grated or shredded 

Combine raisins and crushed pineapple.  Stir in carrots.  Cover and chill before serving. 
 

Tuna Macaroni Salad

1 (7oz) package of macaroni, cooked and drained 
1 cup (6 1/2oz can) tuna, drained 
2 cups (16oz) can peas, drained 
1 cup (4oz) cheese 
5 hard boiled eggs, diced 
1/2 cup of each 
diced celery 
diced green pepper 
minced onion 
1/4 cup diced pimento (optional) 
3/4 to 1 cup salad dressing or mayonnaise 

Combine all ingredients, except dressing.  Add enough dressing to moisten. Chill 2 hours. 

Variation:  Add colored macaroni or noodles to salad to make a festive salad. 
 

Layered Taco Salad

1 pound ground beef 
1 can (15oz) kidney beans, drained 
3/4 cup French Salad dressing, divided 
1 tablespoon chili powder 
1 teaspoon dried onion flakes 
1/2 teaspoon salt 
2 medium tomatoes, chopped 
3/4 cup chopped green bell pepper 
3 cups shredded lettuce 
1 cup shredded cheddar cheese 
Tortilla chips 

In a large skillet, cook and stir beef over medium high heat until brown.  Pour off drippings.  Stir in beans, 1/2 cup salad dressing, chili powder, onions, and salt.  Cover; reduce heat and simmer for 10 minutes.  In medium bowl combine 1/4 cup salad dressing, tomatoes and pepper; mix lightly.  Assemble:  Layer chips, lettuce, tomato mixture, meat mixture, and cheese. 
 

Speedy Baked Beans

6 slices of bacon, diced 
1 cup chopped onions 
3 cans (16oz) pork and beans 
1/2 cup chili sauce 
1 1/2 teaspoons prepared mustard 

Cook bacon and onion over medium heat until bacon is crisp; pour off drippings.  Stir in beans, chili sauce and mustard; heat until bubbly.  Reduce heat; simmer, uncovered, stirring occasionally, 15-20 minutes or until slightly thickened. 

Yields 8 servings.